Basque Culinary World Prize

An award for chefs who improve society through gastronomy

A generation of international chefs have now expanded their role in society and redefined their profession by integrating new skills, creativity, innovation and social concerns into their approach. The Basque Culinary World Prize will celebrate this evolution.

This prize celebrates a chef of any nationality who demonstrates how gastronomy can be a powerful force for change: those men or women whose impact can be felt ‘beyond the kitchen.’

It is awarded by the Basque Culinary Center (BCC), a world-leading academic institution in gastronomy, and supported by the Basque Government, through the framework of the Euskadi-Basque Country Strategy.


The Basque Culinary World Prize will be awarded to an exceptional chef of any nationality or culinary background who demonstrates – by his or her work – that gastronomy can be a powerful engine for change.

The winner will have improved society in some way through gastronomy. This could be through culinary innovation; sustainability; a commitment to social responsibility; or the economic development of their community; involvement in health or environmental campaigns; the promotion of pioneering cultural projects, or works that benefit society through their positive impact on the food industry.

No members of the BCC, the Jury or the Prize Committee are eligible to win the prize.

See FAQs

How it works

To be considered for the award, chefs must be nominated by another active professional from the world of gastronomy – for example a fellow chef, food writer or food supplier – or an institution from the gastronomic sector. Those nominating must complete the Nomination Form, giving their full reasons why the chef they have named deserves the prize.

All nominations are first assessed by the Prize Committee:  who check they meet the judging criteria. In 2017, a list of the strongest ten finalists will be then announced and delivered to the Jury to delibarate and choose the person who best represents the values of this prize. The winner is announced at a special event, and awarded in a gala organized in the Basque Country.

Each part of the process is supported by a secretariat of BCC staff that provides the research capacity needed to assist the prize committee and the Jury in their consideration of the nominations.

  • 2017

    From February to November 2017. More details to come

Today's recipient of the Basque Culinary World Prize reflects how gastronomy can take a leap from craft to consciousness. Maria Fernanda uses Cacao as a gastronomic symbol that has a positive impact on the entire food chain. This is an inspiring project that exemplifies the great reach of gastronomy. Chefs can make a difference

Joan Roca Jury's President

Winner 2016

Mari Fernanda

From now our work will take on a new dimension. We will bring the transforming power of trade to many more women ‘chocolate entrepreneurs’. This award is a reflection of hundreds of entrepreneurs, producers and chocolatiers and their learning, enthusiasm and hard work. It allows us to set new goals and open up new ways to connect with the world. We in Venezuela are tremendously grateful that the Basque Culinary Prize has placed this trust in us

Maria Fernanda Di Giacobbe

Maria has built a whole chain of education, entrepreneurship and economic development around Venezuelan cacao. With Kakao and Cacao de Origen, she supports local producers with the resources they need to improve their product – including production processes, fermentation and marketing – in order to export to master chocolatiers around world aligned with the Bean to Bar movement (some 60 producers in 18 communities are currently taking part). Maria also helps women to become chocolate entrepreneurs themselves, with a training program that focuses on gender equality, competitiveness and fairtrade practices. In collaboration with Simón Bolivar University, Maria has also founded a Cacao Industry Management program from which 1,500 have already graduated (94% women).

See candidature

The Basque Culinary World Prize identifies men and women working in gastronomy and striving to excel, the innovative, creative, determined - and sometimes impetuous - trailblazers who are engaged with their community and demonstrate every day how gastronomy can be an engine for transformation.

Joan Roca, Chair of International Council of the Basque Culinary Center. Chef patron of the three-Michelin-starred restaurant El Celler de Can Roca, Spain


Nominations will be considered by two bodies

Prize committee

A group of academics and specialists in related areas of the prize criteria – for example culinary innovation, health, anthropology and sustainability – will be in charge of selecting the strongest nominations that fit the criteria of the prize to create a list of 20 finalists.

View committee

Elena Arzak is one of the most celebrated female chefs in the world. The daughter of legendary Basque chef Juan Mari, she learned her craft at the famous family restaurant, Arzak, in San Sebastian (which has three-Michelin stars and is one of the top ten restaurants in the world) and now heads up Ametsa at the Halkin in London, which also has one Michelin star. Elena is passionate about constantly evolving her considerable technical skill and experimenting with both flavours and colours (‘I often I say that colour is an extra flavour’) – an approach which has won her international renown.

Dr F. Xavier Medina is an author and social anthropologist who has led research and education in Food and Culture for more than two decades. He is currently a lecturer at the Food Systems, Culture and Society department at the Universitat Oberta de Catalunya (UOC) in Barcelona; and has been president of the European Section of the International Commission on the Anthropology of Food and Nutrition (ICAF Europe) since 2006. Medina was also a member of the team drafting the candidature of the Mediterranean Diet as Intangible Cultural Heritage (2007-2010); the proposal was adopted by UNESCO in November 2010.

Frédéric Duhart is an author and leading expert in anthropology and the history of food, particularly focused in the relationship between human biology, culture, ethnology and the ecosystem, for which he lectures and conducts extensive fieldwork at universities all over the world. As well as advising institutions and companies on R&D and sustainable development, Duhart is an advisory board member on the UNESCO Chair for Food, Culture and Development, and general secretary for the International Commission on the Anthropology of Food and Nutrition (ICAF). Also researcher at the Basque Culinary Center.

Marta Miguel Castro has a degree in Biology from the University Complutense of Madrid (UCM) and a PhD from the Autonomous University of Madrid (UAM). He is currently working as a Research Associate at the CIAL Institute of Research in Food Science – a joint institute of the Spanish National Research Council (CSIC) and the UAM. Castro’s studies focus on food components and how they could be useful for treating or preventing metabolic disorders such as obesity, dyslipidemia, diabetes and hypertension.

Jorge Ruiz Carrascal is a Professor of the Department of Food Science at the University of Copenhagen (Denmark). He conducted part of his research work at the University of Extremadura, the Foulum Research Center (Denmark) and Cornell University (USA). Author of over 100 articles in journals with impact factors, he is the principal researcher of the national network: “INDAGA: Research, Innovation and Development Applied to Gastronomy”.


The members of the International Council of the Basque Culinary Center show the heights that chefs can reach when they transcend the conventional frontiers of their profession, taking their voice, influence, knowledge and talents beyond the kitchen.

For this reason, they will be responsible for electing the winner of the Basque Culinary World Prize. Each year, leading experts in from related disciplines (reflecting different aspects of the prize) will also be invited as special guests to contribute their own perspectives to the deliberations.

Cuisine is life: we cannot forget that. for that reason, i love seeing that some chefs trace their vocation back to their sense of humanity. i am amazed by this, because it is not something ephemeral, it is the future of cuisine. today’s chefs have set this path wisely.

Michel Bras, of International Council of the Basque Culinary Center, Chef of 3 three-Michelin-starred restaurant Bras, France

The Prize

The Basque Culinary World Prize will award €100,000 to a project chosen by the winner, expressing the transformative power of cuisine.

The prize is endorsed and granted by the Basque Culinary Centre (BCC), a world leading academic institution dedicated to gastronomic education, innovation and research. It is supported by the Basque Government, through the framework of the Euskadi-Basque Country Strategy, a country brand in which all the Basque institutions collaborate and participate. The strategy promotes intrinsic Euskadi values such as hard work and compromise, the capacity to excel, a vocation for transformation and the creation of equal opportunities for men and women.

Through the launch of the prize, Euskadi captures the spirit of its region, and at the same time builds on its reputation as one of the world’s foremost gastronomic destination, which keeps on offering new reasons to visit and enjoy.

With this prize, we hope to share with the world stories of chefs that are using gastronomy for a better future, we need people to nominate those who are fighting for it in anyway, even in a small scale: we are all part of the revolution.

Massimo Bottura, Member of International Council of the Basque Culinary Center. Head Chef at Osteria Francesana, Italy.


To be considered for the award, chefs will have to be nominated by another active professional from the world of gastronomy - for example a fellow chef, food writer or food supplier, or an institution. Those nominating will have to complete the Nomination Form in which they give their reasons why the chef they have named deserves to be considered.

We are asking for the support of the gastronomic world in the nominations process because we want to use its collective knowledge to unearth candidates from every corner of the globe who may have made an outstanding contribution to gastronomy but have not come to wider public attention. This isn’t a vote: whether a candidate is nominated by one person or one hundred their name will be given equal weight.

The nomination period has ended.

We believe the world of gastronomy can have a positive influence on society when chefs take on the responsibilities that come with having a public voice. our aim is to uncover examples of great work that has made a difference from chefs around the world, whether they are known or unknown.

Joxe Mari Aizega, Head of the Basque Culinary Center.

Basque Culinary Center

A pioneering academic institution for a pioneering prize.

The Basque Culinary Center (BCC) is a pioneering academic institution created in 2011 with the support of Mondragon University and seven top Basque chefs, including Juan Mari Arzak, Pedro Subijana and Andoni Luis Aduriz.

Located in one of the world’s major gastronomic capitals, the institution is in a unique position to bring together a wealth of talent. Courses encompass higher education, research, innovation and the promotion of gastronomy and nutrition. The BCC’s mission is to become the benchmark in their field, as well as to highlight the impact the modern chef can have on their profession, culture, community and the wider world.

From the very start, it has been backed by some of the most influential chefs in the world who now form our International Council chaired by Joan Roca (Spain); with Gastón Acurio (Peru), Ferran Adrià (Spain), Alex Atala (Brazil), Dan Barber (US), Heston Blumenthal (UK), Massimo Bottura (Italy), Michel Bras (France), Enrique Olvera (Mexico), Yukio Hattori (Japan) and René Redzepi (Denmark).

The BCC shares with them the sense of vocation that links cuisine to other disciplines, and that same desire to make a positive contribution to the community through concrete actions.

Euskadi Basque Country

Euskadi is a land privileged by its gastronomic resources. Uniquely, it has been the cradle of many important movements and figures in the history of contemporary global cuisine. Although firmly rooted in its traditions, Basque cuisine has always known how to mix tradition with innovation. It has established trends and become a source of inspiration for other global models of haute cuisine.

The pleasure of eating and drinking well, respect for local produce, and a love of creativity, innovation and collaboration are the remarkable characteristics of the Basque people that set them apart. It is no coincidence that this is the region with the most Michelin stars per capita, and with some of the most interesting and influential culinary offerings.

With an exceptional combination of sea, mountains and fertile valleys – beautiful spaces ideally suited to gatherings – and the people’s untiring devotion to culinary excellence, Euskadi is an ideal place to host such an innovative award. Through the Basque Culinary World Prize these values: quality, excellence and a ‘talent for transformation’ – will be celebrated.


Follows closely the developments of the Basque Culinary World Prize.

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Will this prize be an annual prize?

Yes, the prize will be awarded annually.

Who is eligible to win the prize?

The prize can be won by anyone who has a background working as a professional chef, of any nationality and culinary tradition. It needs to be a chef that has improved society through gastronomy. This could be through culinary innovation; sustainability; a commitment to social responsibility; or the economic development of their community; involvement in health or environmental campaigns; the promotion of pioneering cultural projects, or works that benefit society through their positive impact on the food industry.

What will the winner receive?

The winner will be given an €100,000 to devote to a project of their choice in line with criteria that is laid down by the Basque Culinary Center.

How will this €100,000 be monitored to ensure it is spent in the right way and not used for commercial ends?

They winner has to pick a project or an institution that improves society through gastronomy and does not involve any direct commercial gain. The Basque Culinary Center will assure this legally.

Can someone win the prize more than once?

No, the prize can only be awarded to a chef once.

How do people nominate a chef?

They should go to nomination page where they can fill in a nomination form and share the reasons they thing one chef of their choice is worth the prize.

Who is eligible to nominate a chef?

We want nominations from anyone who is professionally active in the world of gastronomy or an institution. We will judge whether a nomination is valid based on whether we think that the person nominating meets this definition.

What information do those nominating have to provide?

Those nominating have to provide their name, their nationality, give brief details of their involvement in the gastronomic world, give the name of the chef they are nominating and their reasons for the nomination (and any supporting documents, photos or information). We also ask that they give us their contact details in case we need to find out further information about the work of the chef.

Will names of those nomination a chef be made public?

No, the nominations will be treated in confidence. We will not release publicly the identity of those who have nominated a chef. Neither will the The Prize Commitee and Jury be given the names of those who have nominated a chef during their deliberations.

Can one person nominate more than one candidate?

Yes, people can nominate as many candidates as think are worthy of consideration.

Will you take into account how many nominations a candidate receives?

No, whether someone is nominated once or a hundred times, their nomination will be given equal consideration by the Prize Committee.

Can people nominate the same candidate more than once?

There would be no purpose in someone nominating the same candidate more than once, as this is not a vote.

Do nominees have to be working as a chef at present?

No, they do not have to be currently working as a chef – but they must have a background working as a professional chef.

Do nominees have to have their own restaurant?

No, eligible chefs need only have a background working as a professional chef.

Can a chef apply directly to win the prize?

No, all chefs have to be nominated by someone who is active in the world of gastronomy.

Can members of the BCC, its local or International Board, Prize Committee or Jury be nominated for the prize?

No, the BCC board, International Committee, Prize Committee and Jury cannot be nominated for the prize.

Why have you ruled out the public from nominating a candidate for the BCWP?

A wide group of people are eligible to nominate - including anyone who is currently working in the world of gastronomy. We believe these are the people in the best position to identify potential candidates for the prize. It is important to recognize that the nomination process is to create a pool of candidates from which the winner can be chosen.

If there is an obvious, important candidate that has happened not to be nominated, can the Prize Committee / Jury put forward their own names?

No, chefs have to be nominated to be eligible for the prize. The Prize Committee and the Jury cannot nominate candidates.

What is the timescale for the prize?

Nominations will be invited from 1 February this year and will close on 30th April this year.

Those nominations will then be passed to a Prize Committee, who will decide on which nominations meet the judging criteria. They will then choose the 20 strongest candidates (published at the beginning of June 2016) to put forward to the Jury.

The Jury will meet to select the final winner in San Sebastian on 10th July 2016. The result will be announced the following day with a full citation on why that particular winner was chosen.

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